Andalusian almond and olive oil cake

26 September 2019

This Andalusian olive oil and almond cake is served with a tangy blueberry coulis or a dollop of mascarpone. From Fiona Dunlop's book Andaluz.

Cooking time

30 minutes

Serves

6 to 8



Ingredients

For the cake

  • 4 medium eggs
  • 2/ 3 cup (150 ml) extra virgin olive oil, plus more for greasing
  • 1 cup (5¾ oz/165 g) light brown sugar
  • 2 cups (7 oz/200 g) ground almonds
  • ¾ cup (3½ oz/100 g) all-purpose flour, sifted ½ teaspoon baking powder
  • Handful sliced almonds, toasted

For the blueberry coulis

  • Coulis de arándanos
  • 1¾ cups (9 oz/250 g) fresh ripe blueberries
  • ½ cup (3½ oz/100 g) vanilla sugar
  • 3½ tablespoons water
  • Scant ½ cup (100 ml) extra virgin olive oil

Method

This deliciously moist cake is light and not overly sweet. It is made with organic Andalusian almonds and olive oil. Eat it alone or with the tangy blueberry coulis—which looks like a culinary stab in the heart—or with mascarpone mixed with light cream and sprinkled with cinnamon.

Preheat the oven to 350°F (180°C) and grease a 9-inch (23-cm) round cake pan with olive oil.

In a large bowl, whisk together the eggs, oil, and sugar until light and fluffy. Carefully fold in the ground almonds, flour, and baking powder.

Pour into the prepared pan and sprinkle toasted sliced almonds over the top.

Bake in the oven for 25 minutes or until firm to the touch. Remove from the oven, remove the cake from the pan, and leave on a cake rack to cool.

In a saucepan, combine the blueberries, vanilla sugar, and water. Bring to a boil, and simmer for 3 to 4 minutes until the sugar dissolves. Remove from heat, and tip into a blender. With the motor running, slowly add the olive oil to obtain a loose purée or coulis. Cool.

Andaluz: A Food Journey Through Southern Spain by Fiona Dunlop is out now, published by Interlink Books

Andaluz
 

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